Fold together the creamy peanut butter and puffed rice cereal until cereal is evenly distributed. Transfer mixture to a piping bag. Begin to fill the apple leaving space on both ends of the core. Cut the ends of each core off and push back into the apples, removing any remaining stems. Push a craft stick through apples crosswise making sure not to push completely through the apple.

1 cup Honey and 1 cup Heavy Cream and 1/2 teaspoon Salt

In a large, heavy bottomed pot, combine honey, cream, and 1/2 teaspoon salt. Using a candy thermometer to read temperature, bring mixture to a boil, and then to a simmer. Stirring slowly and constantly, bring to a temperature of 265F, about 20 to 25 minutes. Remove from heat.

Crushed Peanuts (to decorate)

Place a sheet of parchment or wax paper onto a baking sheet, and coat lightly nonstick spray. Carefully twirl each apple in the caramel mixture and set onto prepared sheet. Sprinkle puffed rice cereal and crushed peanuts. Allow to cool for about 10 minutes before serving. Store apples in an air tight container in a cool dry place or fridge for 2 to 3 days.

Helpful Tips:

1. Vary this recipe by using crunchy peanut butter instead of creamy, or try a chocolate hazelnut spread.

2. Rinse your apples in boiling water to remove all the wax and ensure the caramel will stick.

3. Use a more tart apple to offset the sweetness of the caramel and peanut butter.